Week 39, Recipe 5: Rotisserie Chicken Salad Sandwiches

Not the best picture but you get the idea!

NOTES

• A rotisserie chicken is so convenient for a quick meal. We actually had the chicken for dinner one night with baked potatoes and then I made chicken salad that night for the next day's lunch and dinner.
• I doubled the recipe below to have enough for 4 sandwiches.

INGREDIENTS

• 1 1/2 c. chopped or shredded cooked chicken
• 1/2 c. chopped celery (about 1 stalk)
• 1/2 c. chopped cucumber
• 1/4 c. sliced green onions (about 2)
• 1/3 c salad dressing or mayo
• 1 tbsp lemon juice
• 1 tsp fresh minced tarragon or basil (optional)
• salt and pepper to taste

DIRECTIONS
1. In a medium bowl, combine the chicken through the green onions.
2. For the dressing in a small bowl stir together mayo, lemon juice, tarragon or basil, and 1/4 tsp salt (more to taste). Add pepper to taste.
3. Mix dressing into chicken mixture. Cover and chill at least 1 hour.